There was a time where I couldn’t even bribe the kids to try a bite out of a samosa…fast forward five years and the kids are excited by the prospect of ordering Indian take-out. Samosas, vegetable biryani, chana masala and aloo gobi are now met with a thumbs up. The kids (surprising but welcomed) affinity for Indian food has heightened my aspiration to explore curry varieties. Combine this with having a pantry stocked with canned pumpkin purée from Halloween baking adventures that went sideways and you have the impetus for developing this recipe 😊

A helping hand:

*I’ve been making curry dishes since as long as I can remember. Here is a trick I’ve learned along the way – it’s made a world of difference for me and I hope sharing this can help you too: Add garam masala in the final stages of preparing your curry to preserve the aroma and taste of the warm spices used in your dish. In a way, garam masala can be thought of as a finishing spice in traditional Indian cooking!

*I recently discovered an incredible website to source quality herbs, spices and spice blends*. I recently purchased a blend called Vadouvan – an Indian curry blend with added aromatics such as shallots and garlic. The blend I sourced contains shallots, onion, garlic, mustard seeds, sea salt, coriander, fenugreek, ginger, cumin, turmeric, chilies, cardamom, nutmeg, cloves, curry leaves & fenugreek leaves. This blend is nothing short of amazing. I now use it as an all-purpose curry seasoning – it’s perfect to sub in for curry powder (which I did while testing this Pumpkin Lentil Curry recipe) or for adding to a simmering pot of rice, quinoa or other grain for subtle notes of Indian-inspired cuisine. I encourage you to give it a try!

Get inspired with these Vegan Rhapsody favourites:

Looking for all the flavour of classic Indian cuisine without compromising on flavour? No need for ghee, yogurt or cream in these dishes – but don’t expect any less than incredible flavour! Check out these popular Indian-inspired Vegan Rhapsody recipes: